Mushroom & Chickpea Curry-Spiced Burgers with Greek Yogurt and Fresh Toppings Recipe
Introduction
These mushroom and chickpea burgers are a flavorful, healthy alternative to traditional meat patties. Packed with spices and topped with zesty yogurt, they make a satisfying meal perfect for any day of the week.
Ingredients
- 1 tbsp olive oil
- 250g chestnut mushrooms, finely chopped
- 2 garlic cloves, crushed
- 1 bunch spring onions, sliced
- 1 tbsp medium curry powder
- Zest and juice of ½ lemon
- 400g can chickpeas, rinsed and drained
- 85g fresh wholemeal breadcrumbs
- 6 tbsp 0% Greek yogurt
- Pinch ground cumin
- 2 mixed-grain muffins or rolls, toasted and halved
- 2 plum tomatoes, sliced
- Handful rocket leaves
Instructions
- Step 1: Heat 1 teaspoon of olive oil in a non-stick frying pan over medium heat. Add the chopped mushrooms, crushed garlic, and sliced spring onions. Cook for 5 minutes, stirring occasionally until the vegetables soften.
- Step 2: Stir in the curry powder, lemon zest, and lemon juice. Continue cooking for 2 more minutes until the mixture appears quite dry. Remove from the pan and set aside to cool slightly.
- Step 3: In a bowl, mash the chickpeas with a potato masher or fork, leaving some chunks for texture. Add the cooled mushroom mixture and the breadcrumbs. Combine well then shape the mixture into 4 even patties.
- Step 4: Heat the remaining olive oil in the frying pan. Cook the patties for 3–4 minutes on each side, until crisp and golden brown.
- Step 5: In a small bowl, mix the Greek yogurt with a pinch of ground cumin. Spread this yogurt mix on each toasted muffin half. Layer with a burger patty, tomato slices, and a handful of rocket leaves. Serve immediately.
Tips & Variations
- For extra moisture, add a spoonful of tahini or a splash of vegetable broth to the mixture before shaping the patties.
- Try swapping the curry powder for smoked paprika or chili flakes for a different flavor profile.
- If you prefer a gluten-free burger, substitute the wholemeal breadcrumbs with gluten-free alternatives or ground oats.
Storage
Store any leftover patties in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave before serving. The assembled burgers are best eaten fresh as the bread can become soggy if stored.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burgers vegan?
Yes, simply replace the Greek yogurt with a plant-based yogurt or a vegan mayo to keep the creaminess without dairy.
How can I prevent the patties from falling apart?
Make sure to mash the chickpeas well but leave some chunks for texture, and use enough breadcrumbs to bind the mixture firmly. Cooking them on moderate heat helps the patties crisp and hold together better.
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Mushroom & Chickpea Curry-Spiced Burgers with Greek Yogurt and Fresh Toppings Recipe
- Total Time: 30 minutes
- Yield: 4 burgers 1x
- Diet: Vegetarian
Description
These Mushroom & Chickpea Burgers are a flavorful and healthy vegetarian option, combining sautéed mushrooms, chickpeas, and warming curry spices to create hearty, crispy patties served with fresh tomato, rocket, and a tangy cumin-spiced Greek yogurt sauce. Perfect for a nutritious lunch or light dinner, they come together quickly on the stovetop and are ideal for anyone looking for a meat-free burger packed with texture and flavor.
Ingredients
For the Burgers
- 1 tbsp olive oil
- 250g chestnut mushrooms, finely chopped
- 2 garlic cloves, crushed
- 1 bunch spring onions, sliced
- 1 tbsp medium curry powder
- Zest and juice of ½ lemon
- 400g can chickpeas, rinsed and drained
- 85g fresh wholemeal breadcrumbs
For the Yogurt Sauce
- 6 tbsp 0% Greek yogurt
- Pinch ground cumin
To Serve
- 2 mixed-grain muffins or rolls, toasted and halved
- 2 plum tomatoes, sliced
- Handful rocket leaves
Instructions
- Sauté the Vegetables: Heat 1 teaspoon of olive oil in a non-stick frying pan over medium heat. Add the finely chopped mushrooms, crushed garlic, and sliced spring onions. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add Spices and Lemon: Stir in the medium curry powder along with the lemon zest and juice. Continue cooking for an additional 2 minutes, or until the mixture appears fairly dry. Remove from heat and transfer to a plate to cool slightly.
- Prepare the Chickpea Mixture: In a bowl, mash the rinsed and drained chickpeas with a potato masher or fork, leaving some chickpeas partially chunky for texture. Add the cooled mushroom mixture and the fresh wholemeal breadcrumbs. Mix everything together thoroughly, then shape the mixture into four equal-sized patties.
- Cook the Patties: Heat the remaining olive oil in the frying pan over medium heat. Fry the patties for 3 to 4 minutes on each side until they are crisp and evenly browned on the outside.
- Make the Yogurt Sauce: In a small bowl, combine the 0% Greek yogurt with a pinch of ground cumin. Stir well to incorporate the spices into the yogurt.
- Assemble the Burgers: Place the toasted muffin halves on plates. Spread each half with the cumin yogurt sauce, then top with a chickpea and mushroom burger patty. Garnish with slices of plum tomato and a handful of fresh rocket leaves before serving.
Notes
- You can substitute wholemeal breadcrumbs with gluten-free breadcrumbs if desired.
- For a spicier version, add a pinch of chili powder or cayenne pepper to the burger mixture.
- These patties can be cooked in advance and reheated gently in a pan or oven.
- To make vegan, replace Greek yogurt with a plant-based yogurt alternative.
- Ensure the mushroom mixture is cooled before mixing with chickpeas to help the patties hold their shape better.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: mushroom burger, chickpea burger, vegetarian burger, healthy burgers, quick vegetarian recipe, curry spiced burger, Greek yogurt sauce, meatless burger
